I’m glad my team is finally done with our charcuterie buffet. I was responsible for making the seafood sausage, seafood terrine, and pork buns. Originally, I was just going to make the seafood sausage but since there was so much of the mousseline/forcemeat, my chef instructor suggested that I make some terrines in addition to the sausages.
Don’t worry, I already cut down the recipe size. Makes 4-5 terrine molds.
[wild arctic char, flounder, scallops]
For the Garnish
- ¼ lb shrimp
- ¼ lb fresh scallops
- ¼ lb arctic char fillets, skinless
- 1 cup peeled pistachio nuts
- 2 TBS chives, finely sliced
- 2 TBS parsley, finely chopped
- 2 TBS tarragon, finely chopped
- 1 TBS chervil, finely chopped
- 1 TBS basil, finely chiffonade
- Salt, as needed
- White pepper, as needed
Shell and devein shrimp. Then chop coarsely. Chop scallops and arctic char fillets. Put all seafood in a bowl and place in fridge.
Make sure than all the herbs are finely cut and chopped. Leave pistachios whole.
For the Mousseline
- 2 lbs flounder/fluke fillets, skinless
- ½ lb fresh scallops
- ½ tsp ground white pepper
- Up to 2 cups heavy cream, ice cold
- 2 egg whites
- ½ tsp sea salt
Preheat oven to 325°F.
Chop/cube the scallops and the fish fillets then place in the freezer for 30-40 minutes.
Place in food processor with white pepper, salt, and egg whites. Pulse and continue to process by adding ice cold heavy cream slowly until desired consistency. Remove from food processor and place in large mixing bowl.
Fold in all the garnish, first seafood, then pistachios and herbs. Mix well.
Make test dumplings and adjust seasoning.
Line terrines or earthenware containers well with plastic wrap, making sure to allow for overhang, then pack terrines with mousseline. Close terrines with the overhanging plastic wrap and place in a double boiler in simmering water for 10 minutes. Then place in the oven, with the double boiler, for 15-20 minutes. The internal temperature of the terrines should be 145°F.
Remove from oven and take out of double boiler. Place on top of terrine another same-size terrine mold or a piece of wood or heavy cardboard cut to fit inside the mold that has been wrapped in plastic wrap. Put a 1-pound weight in the empty terrine mold or on top of the wood/cardboard. Chill terrine with weights for 24 hours to allow flavors to develop.
Slice them at least 1 cm thick.
*Adapted from Fritz H. Sonnenschmidt’s “Charcuterie: Sausages, Pates and Accompaniments” and Chef Nicolay Yerofeyev from the French Culinary Institute.